Photo: tofutti break

I credit my ChowBaby with the inspiration for today’s recipe. We just moved to a new apartment, across the hall from our old, but still—we’ve been in boxes for a couple of weeks. When we rehung our wedding photo, Atticus saw it as if for the first time and asked, “Who’s that princess?” Yes, I got a little teary. 

As I started to explain, he asked, “What’s a wedding?” This was going to be a long conversation. Since it was raining (as it has been all month in Brooklyn), I suggested we talk in the kitchen while we played with flour and made a traditional wedding specialty: toasted pecan Mexican Wedding Cookies.

Kids love rolling this dough into balls. It’s like playdough, but better—they can actually eat it! (Even raw since this contains no eggs!) And these are great for picnics, parties, and even as gifts for teachers in cute little boxes!

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Photo: Sushi Tie from Pem Shop

Food News, Things We Crave, Resources, Green Your Eats, and Tips, Tools & Techniques. Check out this week’s picks. And don’t forget today’s yummy recipe for an amazingly All-Purpose Blueberry Puree below. Perfect for Father’s Day brunch! Happy happy all you ChowPapas! We love ya’!

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This blueberry puree is the kind of recipe you end up throwing into everything. It takes 5 minutes and will keep in the fridge for up to a week. Once sweet, in-season blueberries hit the market, I like to have this stuff around all the time. Some ways that we gobble this down include:

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Photo: scubadive67

When I posted last week about the preternaturally pink Pickled Red Beet Eggs, I forgot to mention that the quick-pickle technique works for a lot of things. Like the onions in Stacie’s Potato, Tomato, and Quick-Pickled Onion Salad. Or like the cucumbers in this Quick Pickled Cucumber Salad.

This recipe is another one of my Pennsyvlania Dutch family’s summer favorites. It’s great alone, as a picnic side dish, or atop a grilled burger.

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Lots of people wonder how Stacie and I do it all. The pretty food pictures and rich commentary make people think we’re Supermoms. I want to set the record straight. We aren’t. And, as I’ve written before, it isn’t possible. Do the best you can. Try to make it easier on yourself by doing things like planning meals. And remember your priorities. Food is not just about feeding the body—it’s about feeding the spirit.  

Here’s a parenting tip to feed your spirit: get some help! It can come in many forms. My mom cooks for my sister every Monday (don’t get too excited, she’s not the best cook—sorry Ma!). I have friends who do a little potluck each week to make at least one meal more manageable. Me? I encourage my partner to get into the kitchen.

Yes, my husband cooks. Lots of people tell me they’re jealous when they read about things like his Turkey Chili. And I don’t blame them. But I feel it is my duty to tell you the whole story.

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I’ve always kept Old Bay in my spice cabinet, though I’m not sure why. I almost never use it. Whenever I go through my spices and get rid of ones that have been sitting too long, Old Bay always has to go. But then, I always replace it. 

I think—I hope—I’ve turned a new leaf. Inspired by a recent (to-die-for) dinner at Momofuku Ko that included a (heavenly) soft shell crab in Old Bay brown butter with celery noodles, I’ve been experimenting with the 70-year-old spice mix. I whipped up this shrimp salad to stave off a lobster roll craving. And it totally worked! While nothing can replace a perfect lobster roll, this absolutely satisfied and delighted me and the ChowFamily. It’s the Brooklyn (or… fill in your town here) backyard answer to Maine’s summer seaside staple.

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